Jammy pecan and oat biscuits

WHEAT AND DAIRY FREE MAKES 40 SMALL BISCUITS A yummy but hearty biscuit to keep the wolf from the door until lunch is ready.

KITCHEN NOTES:

You can use any jam for these cookies, but note that those sweetened with sugar will "run" and caramelise more than jam sweetened with fruit juice. You could also use a simple, unsweetened pureed fruit, but increase the amount of puree added to the uncooked biscuit to 1/2 teaspoon, as it will reduce down in the oven, becoming similar to a soft fruit leather.

1 1/2 cups rolled oats 1 cup pecans 1 cup white spelt flour 1/4 teaspoon baking powder 125gm unsalted butter, melted and slightly cool 1/4 cup brown rice syrup 1/4 cup maple syrup 1 teaspoon natural vanilla extract 1/2 cup good quality jam

METHOD:

Preheat the oven to 180c, or 165c if fan forced. Line a baking tray with baking paper.

Spread the oats on a baking tray and bake for 5 minutes. Remove from the oven and immediately tip into a bowl to stop the cooking process. Spread the pecans on the same baking tray and bake for 7 - 10 minutes, taking care they don't burn.

Put the oats in a food processor and grind to a coarse meal. Tip into a mixing bowl. Roughly grind the pecans and add to the oats. Add the flour and baking powder and whisk through to combine.

Mix together the melted butter, brown rice syrup, maple syrup and vanilla, then pour in the dry ingredients to form a dough. Roll one teaspoon of dough into a ball and place on the tray - as your child gets older, you can make them bigger. Make a small indentation in the middle with end of a spoon or your small finger. Place about 1/4 - 1/2 teaspoon jam in the indentation.

Bake in the oven for 15 mins, or until lightly golden. Remove from oven and allow to sit on the tray for 10 minutes before removing to a wire rack.